Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

An Unfiltered History of Vietnamese Coffee

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Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


Weekly Coffee News: Grounds for Health Week + Iconic SF Shop Closes

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Registration Opens for Inaugural…


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

I had been using the Gen 1 everyday for a while now. Drip, pour-over, French press are my usual suspects. No espresso of course. The Gen 1 was fantastic, but it did have some flaws that have been covered many times: Static (pretty bad without RDT), hopper having larger beans get stuck, gen 1 Burrs being so so.

*Edit – I am no expert. Just your average coffee lover that made a financially irresponsible decision.

Gen 2 initial impression:

Looks – About the same. No big difference.

Hopper – Fixed. I have tried beans that often get stuck and have had no problems. The increased size is lovely for when I have guests over and want to make larger amounts of coffee.

Grind – Still very pleasant sounding, but it does have a slightly higher pitch and metallic nature that is a touch less pleasing to the ears. Seems about as quick to grind as the Gen 1.

Gen 2 Burrs – It does seem more uniform and performs better at the lower grind setting by the naked Eye than Gen 1. I tend to drink light and medium coffee and have found the taste to be slightly less muddy and sweeter than before, but I am no expert here. Again slightly higher pitched and metallic, but not as much as the SSP.

Static – Night and day difference without RDT. Before it was a mess without RDT, lots of retention, little tiny zap when you grabbed the cup, harder to pour out of the container. Now in the Gen 2 it is a lovely experience.

Cup – Slightly bigger with a slightly easier to remove lid. Not a huge change but nice again for larger batches when guests stay over.

Knocker – Why am I even mentioning this? Sounds silly, but I find the new knocker to sound much nicer. Far less metallic and "?clangy". Also don't have to use as much with the new anti-static bits.

Knob – Still has steps. Lighter touch to it. Meh.. kind of a push. Both have a nice feel.

Overall impression:

Largest difference is of course the new Gen 2 Burrs which can be had for ~$80 dollars for Gen 1 machines. Easy install.

Next big thing is the anti-static bits. "You loser just RDT those grounds my dude!" The problem is often guests and family use the grinder, and I don't expect them to RDT so naturally the coffee station turns into a hurricane of grounds (which I don't blame them for as the machine is a static beast).

Again for guests, the larger hopper and cup are nice features especially after the many times family came to find me for beans getting stuck in the old hopper.

Do I recommend the upgrade? It depends.

If you are generally the only one using it, I'd just upgrade to the Gen 2 Burrs or the SSP and continue to RDT.

If you are tired of the mess/static, many others use the machine, and/or are able to sell the Gen 1, then perhaps.

Cheers from a rambling coffee noob!

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Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

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